Quote:
Originally Posted by mjohnson
Yup on the sours. I have a 3 year old "solera" of oud brun in the cellar using the wyeast roselare yeast/critter blend. Every six months I draw half off for bottling and replace with either fresh beer or wort.
Darn tasty stuff!
I'm tempted to sour a small (4-5% abv) saison over the winter for summer quaffing.
|
...of course, I have no idea what any of this means. Beer-cretan...and happy!
